Brining the night away
The fun of a Friday night in my house is putting a 14 pound turkey into a brine to soak for the next 12 hours. The brine consists of:
- A gallon of hot water (spring water)
- 1 pound of kosher salt
- 1 pound of maple syrup (Grade B)
- 2 quarts of vegetable stock
- 8 pounds of ice
The reason I use spring water in this brine, rather than my normal tap water, is that the turkey is in the brine for 10-12 hours, not just 1 hour, and so the chlorine in the local water supply would actually become noticeable in the turkey flavor. Not really that tasty, if you ask me. A gallon of Deer Park spring water cost me $1.29, which I think is a reasonable investment in tasty meat.
Tomorrow, it’s smoking time!
This entry was posted at 11:22 pm on 16 December 2005 and is filed under Food. You can follow any responses to this entry through the post-specific RSS 2.0 feed.
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